Can I make this recipe in advance?u003cbr/u003e

Yes. I often make the chicken soup 1-2 days before serving. Follow recipe directions as written, but don't cook or add the noodles. Store soup in the refrigerator. I like to keep it in the same pot that I cooked it in so it can reheat easily. To serve, reheat soup on the stove and prepare your noodles.

High Protein Chicken Noodle Soup

Description

Make High Protein Chicken Noodle soup from scratch with this easy recipe that is table ready in under 30 minutes. A healthy recipe low in fat and calories, but boasting 27 grams of protein per serving! Perfect for meal prepping.

Ingredients

Scale

1 tablespoon butter
3 garlic cloves, minced (sub Dorots frozen crushed garlic cubes to simplify)
1 1/2 cups celery, sliced and chopped into 1/4" pieces
1 1/2 cups medium- large carrots, sliced into 1/4" pieces
1/2 cup onion, diced
8 ounces high protein pasta - I used BANZA Cavatappi
6 cups chicken bone broth
1/8 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon crushed red pepper flakes
1 teaspoon chicken bouillon granules
2 cups rotisserie chicken *

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Instructions

Prepare the mirepoix. In a large pot over medium-heat, melt butter. Add garlic and cook until fragrant, stirring continuously. Add celery, carrot and onion to the pot, cook until onions are translucent, about 7-10 minutes. (1 tablespoon butter, 1 1/2 cups celery, 1 1/2 cups carrots, 1/2 cup onion.)
Prepare the noodles. While the vegetables are sautéing, cook the noodles in a second pot. Follow package directions. Once noodles are al dente, remove from heat, drain and set aside. (8 oz. noodles)
Add broth and spices. To the mirepoix, add bone broth, rosemary, sage, red pepper flakes and chicken bouillon powder. Bring to a boil, reduce to medium heat, cover and cook for 10 -15 minutes or until veggies have softened. (6 cups broth, 1/8 teaspoon rosemary, 1/8 teaspoon sage, 1/8 teaspoon pepper flakes, 1 teaspoon chicken bouillon powder)
Add the chicken to the soup. Remove lid and add shredded or chunked chicken to the pot. Continue cooking until chicken is warmed through, about 5 minutes. (2 cups prepared chicken)
Serve soup. Add about ⅔ cup of the cooked noodles to each individual serving bowl and scoop desired amount of soup atop the noodles.
OPTIONAL GARNISHES: If desired add a quick squeeze of lemon and some freshly chopped parsley to each bowl of soup.

Notes

Chicken: Using a rotisserie chicken (or your own whole roasted chicken) is my go-to because it's simple and flavorful. Using baked and chopped or shredded cooked chicken breast or thighs works too.